Chicken Cheesy Spaghetti Casserole

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Chicken, Cheese and some flavorful veggies make this Spaghetti delicious, it's not made with the normal red sauce, but it's creamy cheesy goodness will make it a favorite.

6 servings 

Calories327kcal

What you need:

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
½ cup chopped celery
½ cup chopped green bell peppers
Two 10.75-ounce cans cream of mushroom soup
1 cup milk
8 ounces sharp cheddar cheese (can sub other cheeses)
2 cups chopped cooked chicken breast
1 teaspoon Tabasco sauce
salt, pepper, garlic powder to taste
½ cup shredded Monterey Jack cheese (use any cheese you like)

How to make it:

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

cook the onions, celery, peppers and mushrooms in the butter

NOTES

Leftovers of this casserole are great for a couple of days after making it.

This casserole can be a holiday meal by adding leftover turkey instead of chicken.